PEPPERMINT BARK


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Serves | Prep Time | Cook Time

Why I Love This Recipe

Recipe Contributor: Megan Bramhall


Ingredients You'll Need

Ingredients:
6 candy canes, crushed
1 ½ cup semisweet chocolate chips
1 tbsp vegetable oil
1 ½ cup white chocolate chips
1 tbsp vegetable oil
1 tsp peppermint extract


Directions

Crush candy canes and set aside


Heat up a pot with 2 inches of water on medium heat until steaming. Put heatproof bowl on top of pot and add semisweet chocolate chips and 1 tbsp of vegetable oil. Stir until chocolate melts.


In a 9x13 pan lined with wax paper, spread the chocolate in a thin layer. Put in the refrigerator for 20 minutes until chocolate hardens.


To melt the white chocolate, reheat the pot of water and add white chocolate chips, 1 tbsp of vegetable oil, and peppermint extract to heatproof bowl on top of pot. Stir until chocolate melts.


Take pan of chocolate out of fridge and spread the white chocolate on top in a thin layer. Sprinkle candy cane pieces on top of the white chocolate layer. Put back in refrigerator for 30 minutes until completely cool and hard. Break into pieces and enjoy.


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